Gastronomy, Tourism and the Media
This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more widely used and understood throughout the world. The volume introduces core concepts and delves more deeply into current trends in gastronomy, the forces which shape them and their implications for tourism. The book is multidisciplinary and will appeal to researchers in the fields of gastronomy, hospitality, tourism and media studies.
This book challenges readers to look beyond the traditional food tourism approaches and offers a complete analysis of gastronomy tourism, from its roots to its impact on contemporary societies, including its media resonance. It is a well-researched and inventive book that provides a clear and concise overview for both academics and students interested in this increasingly attractive topic.
Isabelle Frochot, Université Savoie Mont Blanc, France
This book is a 15 course feast that explores the multifaceted and complex relationship between gastronomy, tourism and the media. The authors have excelled in presenting a thought provoking and rich picture of how gastronomy is one of the key motivators for travel and how traditional and modern media have supported, encouraged and developed tourists' fascination with a destination's food offering.
Una McMahon-Beattie, Ulster University, UK
This book is best described as providing both an interesting historic overview and an exploration of current issues concerning the developing and changing relationships between the three topics of gastronomy, tourism and media. As such, it provides a useful starting point for readers who want to explore tourism futures from a number of different perspectives, and through highlighting the interrelationships of these three topics, the book suggests some issues that tourism futurologists may want to explore.
Journal of Tourism Futures, Vol. 3 Issue 2
This book is a 'one-stop-shop' for all your gastronomic needs, a grand buffet of information that will bring anyone up to speed on the discipline. With the birth of 'food tourism', formally known as culinary tourism, interest in what we eat has never been more centre stage in tourism destination development. (...) the authors of this book have baked a cake that not only looks great but has many complex depths of flavours that will appeal to those hungry to research gastronomy. Bon appetit!
Tourism Management 61 (2017) 37-38
Within the sparse international library on offer for an interdisciplinary
research community, this text will make a solid and real contribution. It is
readable and packed full with useful examples and thus is a welcome addition
to ground and illustrate ongoing deliberation, discussion and digestion of
the role food (and drink) holds within both personal and public experiences
in the twenty-first century.
Hospitality & Society, Volume 7, Number 2
Warwick Frost is an Associate Professor in Tourism and Events at La Trobe University, Australia, whose research interests include heritage, regional development, events and tourism and the media.
Jennifer Laing is an Associate Professor in Management at La Trobe University, Australia and her research interests include tourist narratives, heritage tourism and exploring extraordinary tourist experiences.
Gary Best is an Honorary Associate at La Trobe University, Australia, who has lectured in cultural tourism, festival and event management and gastronomy.
Kim Williams is a Lecturer in Events at William Angliss Institute, Australia, whose research interests include gastronomy, service management, wine cellar doors and fashion events.
Paul Strickland is a Lecturer in Hospitality Management at La Trobe University, Australia and has taught in a Hospitality Management program in Bhutan.
Clare Lade is a Lecturer in Tourism and Hospitality Management at La Trobe University, Australia, whose interests include regional development, cultural tourism and festivals and events.
Section 1: Foundations and Principles
1. Gastronomy and Tourism through the Media Lens
2. A History of Gastronomy
3. Food, Destinations and Tourists
4. Festivals and Gastronomy
5. Food Rituals and Etiquette
Section 2: Trends and Innovations
6. The Quest for Good Food
7. Food Gardens and Foraging
8. Farmers' Markets
9. Food for Nutrition
10. Food Trucks and Pop-Up Restaurants
Section 3: Media and Gastronomy
11. Food Pioneers and Champions
12. A Recipe for Travel
13. Just Desserts: A Darker Cinema Gastronomica
14. The Picnic: Gastronomy Al Fresco
15. Gastronomic Globalization